6 cups reduced-sodium chicken broth
8 ounces boneless pork sirloin, cut 1/2 inch thick
1 large onion, chopped
4 cloves garlic, minced
2 teaspoons grated fresh ginger
1 tablespoon cooking oil
3 small tomatoes, chopped
2 medium carrots, finely chopped
1/2 cup dried anelli pasta or other small pasta
4 cups thinly sliced Chinese cabbage (Napa cabbage)
1/4 cup snipped fresh mint
1. In a medium saucepan bring the 6 cups chicken broth to boiling. Meanwhile, trim fat from pork. Cut pork into 1/2-inch cubes.
2. In a large saucepan cook pork, onion, garlic, and ginger in hot oil until pork is brown.
3. Add hot chicken broth. Bring to boiling. Stir in tomato and carrot. Return to boiling; reduce heat. Simmer, covered, for 15 minutes.
4. Stir in the pasta and cook for 6 to 8 minutes more or until pasta is tender but still firm. Stir in sliced Chinese cabbage and mint.